When we first introduced muffins to the bakery, we decided to rotate a daily selection of four different kinds. We wanted to be able to offer all our great flavors over the course of a week. But we soon learned from our customers that this muffin—and the Apple Walnut Muffin—had to be a daily staple. Once you’ve tried these, you will understand why. Nothing goes better with that morning cup of joe.
MAKES 15 muffins
INGREDIENTS
2½ cups (337g/12oz) all-purpose flour
1 tablespoon baking powder
3 teaspoons instant espresso powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup/1 stick (113g/4oz) unsalted butter, at room temperature
1 cup plus 2 tablespoons (225g/8oz) sugar
1 egg
1 egg yolk
2 teaspoons pure vanilla extract
1⅓ cups (320g/11.3oz) whole milk
1 cup (180g/6.3oz) semisweet chocolate chips
- Preheat the oven to 325°F. Line 15 cups of two muffin tins with paper liners or coat with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, espresso powder, cinnamon, and salt. Set aside.
- In a stand mixer with the paddle, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl. Add the whole egg and egg yolk, one at a time, and mix just until incorporated. Beat in the vanilla and scrape the bowl again.
- Add the flour mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until you see very few flour streaks. Remove the bowl from the mixer and scrape down the bottom and sides with a spatula, being sure all the ingredients are fully incorporated. Gently fold in the chocolate chips.
- Evenly scoop the batter into the prepared muffin cups.
- Bake for 23 to 25 minutes, or until a muffin top springs back when pressed and a cake tester inserted in the center comes out clean.
- Let the muffins cool in the pans for 5 to 10 minutes. Transfer to a rack to cool completely.